Pan Seared Barramundi Rice Bowls
It’s like your favorite fish taco emptied into a bowl. Spice rub then pan sear the barramundi and serve it on top of brown rice with salsa, avocado, cabbage, and lime. Perfect for a Tex-Mex inspired meal. A healthy version of popular rice bowls made with flavorful barramundi fillets marinated in lime and cumin, and seared in a hot pan.
Recipe type: Main
For pan-seared barramundi:
230g Barramundi fillets, skin-on, thawed if frozen
3 teaspoons extra virgin olive oil, divided
2 teaspoons cumin, preferably fresh ground
Juice of 1 large lime
¼ teaspoon sea salt
1 large garlic clove, minced
For rice bowls:
2 cups cooked brown rice
2 cups cooked black beans
½ cup fresh salsa
1 large avocado, diced
1-2 cups shredded red cabbage (can also use spinach, kale, or any leafy green)
fresh lime juice
coriander sprigs, for garnish
For pan-seared Barramundi:
Place the Barramundi fillets in a shallow dish. Drizzle both sides of the fillets with 2 teaspoons of the olive oil. Sprinkle both sides evenly with cumin, sea salt, and garlic. Squeeze the lime juice over the fillets. Set aside for a few minutes to marinate, or cover and refrigerate up to 30 minutes.
Preheat a non-stick skillet over medium-high heat. Add the remaining 1 teaspoon of olive oil and swirl the pan to distribute the oil evenly. Place the fillets, skin-side down in the pan. Lower heat a bit, if necessary, and cook for about 5 minutes. Turn fillets over and cook for another 3-5 minutes, or until fish is thoroughly cooked through. (It will flake easily with a fork and will no longer be opaque.)
Transfer to a plate and keep warm until ready to assemble rice bowls.
For rice bowls:
Place ½ cup rice each into four large bowls. Top the rice in each bowl with ½ cup black beans. Next top with ½ each of a Barramundi fillet, about 2 ounces for each bowl. Top with the desired amount of fresh salsa, diced avocado, shredded red cabbage, and cilantro. Squeeze with a little fresh lime juice right before serving.